Orange, Walnut, and Goat Cheese Salad
Refreshing winter greens salad. Add some pomagranate seeds for extra crunch, sweetness, and beautiful color.
|1/2 cup||roughly chopped walnuts|
|8 ounces||mesclun salad greens or spring greens mixes|
|2||shallots (cut into thin rings; about 1/3 cup)|
|5 tablespoons||olive oil|
|2 tablespoons||balsamic vinegar|
|1/4 teaspoon||salt (plus more to taste)|
|1/8 teaspoon||freshly ground black pepper (plus more to taste)|
|3 ounces||soft mild goat cheese (crumbled)|
|pomegranate seeds, optional|
Preheat the oven to 350°F. Spread the walnuts on a small baking sheet and toast until fragrant and lightly colored, 5 to 6 minutes. Set aside until cooled slightly.
Cut away the peels from the oranges, leaving no white pith. Holding them over a small bowl, segment the oranges, catching any juices.
In a large bowl, combine the greens, orange segments, and shallot rings.
In a small bowl, combine the oil, vinegar, salt, pepper, sugar, and 2 tablespoons of the reserved orange juice. Whisk to combine. Taste, and adjust the seasoning if necessary. Drizzle the dressing over the salad, tossing to coat it evenly. Add the goat cheese and chopped walnuts, and toss gently to combine. Sprinkle pomegranate seeds on top.
Season lightly with salt and pepper if desired, and serve immediately.